Cous' Biscuit-root
Lomatium cous
(S. Wats.) Coult. & Rose
Family: Apiaceae, Parsley
Genus: Lomatium

General: hairless or short-hairy perennial, stems usually
leafless, 10-35 dm tall at maturity. Root short and tuberous-
thickened to less often more slender and elongate.
Leaves: mostly basal, 3 times pinnately dissected, the
ultimate segments elliptic, blunt-tipped, often crowded,
relatively broad in smaller plants, longer, less crowded, and
relatively narrower in larger plants, sometimes as much as
15 mm long and 3 mm wide.
Flowers: yellow, on final stalks 1-3 mm long at maturity.
Rays mostly 5-20, elongating unequally, the longer ones
1.5-10 cm long at maturity. Involucre lacking, the involucel
bractlets well developed, persistent, broadly oblanceolate to
obovate, 2-5 mm long, mostly entire, almost herbaceous to
membranous, often partly purplish.
Flowering time: May-July.
Fruits: oblong to broadly elliptic, 5-12 mm long, 3-5 mm
wide, smooth or often granular-roughened especially when
young, the side wings about equaling or a little narrower
than the body.

Dry, open, often rocky slopes and flats, often with
sagebrush, foothills to montane zone, in w., c. and n.e.
parts of MT. Also in OR, WA, ID and WY.

Edible plant: see below.
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The root of cous' bisquitroot is edible, as are all bisquitroots, raw or cooked. It is usually peeled before being eaten. The root can be dried and ground into a powder and then be mixed with cereal flours or added as a flavoring to soups etc. Whole roots were sun dried and stored for future food use by native tribes. They were also pulverized, moistened, partially baked, mixed in water and eaten as soup. When dug up in the spring it has a parsnip-like flavor. The seeds are most likely used as an aromatic flavoring in cooked foods.

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